Stuffed Pepper Casserole

Why I’ll Love This Recipe

I love this recipe because it captures all the classic flavors of stuffed peppers—without the fuss of stuffing peppers individually. It’s easy to pull together, hearty, and perfect for weeknight dinners or meal prep. The bell peppers, savory beef mixture, and cheese topping make it feel comforting and complete—without extra cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ground beef

• bell peppers (various colors, diced)

• onion

• garlic

• rice (often uncooked long-grain)

• beef broth or stock

• diced tomatoes

• tomato sauce or paste

• spices (Italian seasoning, paprika, salt, pepper)

• Worcestershire sauce (optional)

• shredded cheese (cheddar, Monterey Jack, etc.)

Directions

I make it like this (based on a one-pot approach):

1. Brown the ground beef with diced onion and garlic.

2. Add bell peppers and sauté briefly.

3. Stir in uncooked rice, tomato components, broth, and seasonings until well combined.

4. Cover and cook on the stovetop until rice is tender (15–30 minutes depending on recipe).

5. Sprinkle shredded cheese on top and either melt it on the stovetop under a lid or bake until bubbly and golden.

Servings and timing

• Servings: About 5–6 servings.

• Timing: Stovetop one-pot versions take around 35 minutes total (5 min prep + 30 min cook). Oven-baked versions can take 1 hour 25 minutes or more depending on prep and bake time.

Variations

• Swap ground beef for turkey, chicken, or another protein.

• Adjust spices—Italian herbs, smoked paprika, or even Cajun seasoning change the flavor profile.

• Add extra veggies like zucchini, corn, or mushrooms.

Storage/reheating

After it cools, I store leftovers in an airtight container in the refrigerator for up to 3–4 days.
It also freezes well—either unbaked (then thaw and bake) or after baking—good for up to 3 months.

FAQs

Can I use pre-cooked rice instead of uncooked?

Yes, but reduce the added liquid and cooking time accordingly so it doesn’t become mushy.

Do I need an oven-safe skillet?

Only if I want to melt the cheese under the broiler or bake the casserole. Otherwise, stovetop versions just melt cheese with a lid.

Can I make it ahead of time?

Absolutely—I’ve prepped the mixture and refrigerated it, then baked or cooked it when ready.

What cheese works best?

Cheddar, Monterey Jack, or a cheese blend all work well. I choose based on preference or what’s on hand.

Is it freezer-friendly?

Totally! Sealed well, it freezes nicely for a couple of months and reheats beautifully.

Conclusion

I love how this Stuffed Pepper Casserole is both comforting and practical—a delightful twist on the classic that’s easier, quicker, and still full of flavor. Whether it’s cozy weeknights or meal prep, it’s a go-to hearty dish I know I’ll love.